
Sun-ripened tomatoes, crisp cucumber, and sweet red bell pepper blend into a silky, chilled soup brightened with sherry vinegar and a slow stream of good olive oil. Everything gets pureed until glossy, then strained until the texture is pourable and impossibly smooth, so every spoonful feels light and refreshing. A quick soak, a whir in the blender, and a couple of hours in the fridge is all it takes to bring out that deep, sun-warmed tomato flavor. Finished with a drizzle of olive oil and a scatter of diced cucumber, pepper, and tomato, it's the kind of no-cook dish that tastes even better the next day. This one is a great fit for a gluten free table, easygoing enough for a weeknight starter or a light lunch on a hot afternoon.
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Place the torn bread pieces in a small bowl, pour 1/4 cup of the ice-cold water over them, and let soak for 5 minutes until softened and saturated.
Reserve a small handful of the chopped cucumber (about 1/4 cup) for the garnish if using, then add the remaining cucumber to a blender along with the chopped tomatoes, red bell pepper, garlic, and soaked bread with any remaining soaking water.
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